Roasted Beets With Hazelnut Vinaigrette And Burrata

Name: Roasted Beets With Hazelnut Vinaigrette And Burrata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams golden or candy-stripe (Chioggia) beets (15-20 beets), tops trimmed; 454 grams rounds of burrata or fresh mozzarella, halved or quartered; 6 Tbsps hazelnut or grapeseed oil; 59 milliliters coarsely chopped toasted hazelnuts; 6 servings Kosher salt and freshly ground black pepper; 1 Tbsp fresh lemon juice; 2 Tbsps extra-virgin olive oil; 2 teaspoons minced shallot; 4 larges fresh basil or sorrel leaves, cut crosswise into 1/2 ribbons; 2 Tbsps Champagne vinegar or white wine vinegar; 1 teaspoon whole grain mustard

You can never have too many side dish recipes, so give Roasted Beets With Hazelnut Vinaigrette And Burratan a try. This recipe makes 6 servings with 491 calories, 20g of protein, and 39g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have hazelnuts, fresh mozzarella, grain mustard, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Combine vinegar, lemon juice, and shallot in a small bowl. Stir in mustard. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.Preheat oven to 37

Ingredients you will need

Salt And Pepper

Lemon Juice

Mustard

Shallot

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Oven

Toss beets with oil in a large bowl. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Beet

Cooking Oil

Equipment you will use

Bowl

Transfer to a 13x9x2" baking dish, cover tightly with foil, and roast beets until tender (a toothpick should slide through easily), about 40 minutes. Uncover (careful of the steam); let stand until cool enough to handle, about 10 minutes. Peel beets (use a paper towel to help rub off the peel), then quarter them. DO AHEAD: Can be made 1 day ahead. Cover and chill.Toss beets with 1/4 cup vinaigrette in a medium bowl. Arrange burrata on a serving plate. Season with salt and pepper. Top burrata with beets; drizzle remaining vinaigrette from bowl over.

Ingredients you will need

Salt And Pepper

Vinaigrette